Brownice, Thomson: How to Make Vegan Ice Cream and Waffles Without Eggs and Dairy

How do you make vegan ice cream and waffles, without eggs or dairy products? By using organic brown rice and organic sugarcane sugar, of course!

The best things here were the ice cream (starting from $3.80 a scoop). The taste was not compromised; it was full and creamy and rich. Not many varieties and the unique flavors were only pumpkin coconut (tasted like iced pumpkin paste) and banana oat. Our favorites were intense dark chocolate and salted caramel peanut butter.

There are other desserts such as brownie, mudpie ($8.80), and waffles ($3.50). Although I prefer an eggy, rich waffle, I understand the constraints of vegan food; it was at least crispy outside and soft within. The mudpie was a light chocolate that had a wonderful cookie crusty bottom, and it went beautiful with the salted caramel peanuts.

Beside sweets, Brownice has recently added some savory items like sandwiches and the first vegan pizzas in Singapore. The tofu crumble pizza ($11.80) was overly salty. The tofu was burnt bits like bacon, and the “cheese” was made from nuts. Couldn’t say I can appreciate it.

According to Hungry Angmo, it is hardest to veganize desserts because eggs and dairy products are essential to desserts. And Brownice, by achieving such standards, is not only a lovely addition to the ice cream scene in Singapore, it is also a healthier choice.